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i adapted this elisabeth hasselbeck recipe last week  for my family.  actually on the 4th of july (because she has it on her website as perfect for the 4th of july)  which is funny.  to me, a kiwi (we dont have 4th of july), it was like kfc.  delish.  slightly naughty.  like takeaways… but made at home

because of our family food allergies i used coconut milk instead of buttermilk and used no egg and no cheese.  instead of gf cornflakes i used an organ breadcrumb mix and i also used a T of chia seeds. 

i was delighted with how it tasted.  crisp.  spicy.  yummy!

and funnily, before going GF i would have never have attempted such a meal.  becoming GF has become a food adventure for me!

 

Buttermilk Chicken
Serves 4
4 skinless, boneless chicken breast halves (about 2 pounds total)
2 garlic cloves, minced
1 tbsp. finely chopped fresh rosemary
1 1/2 cups low-fat buttermilk
1 egg
1/2 cup brown rice flour
3/4 cup crushed gluten-free cornflakes
2 tbsp. finely grated Parmesan cheese
2 tsp. gluten-free paprika
1 tsp. salt
1/4 tsp. freshly ground black pepper
1/4 cup canola oil
2 tbsp. chopped fresh flat-leaf parsley

  1. Place the chicken breast, garlic, and rosemary in a bowl, and add 1 cup of the buttermilk. Cover and refrigerate for at least 1 hour up to 8 hours.
  2. In a shallow bowl, beat the egg with a fork until blended. Then add the remaining 1/2 cup buttermilk and the brown rice flour, and beat until a thick batter forms. On a plate, mix together the cornflakes, Parmesan cheese, paprika, garlic powder, salt, and black pepper.
  3. Using tongs, lift each chicken breast from the buttermilk and dip onto the egg mixture. Then dip each piece one at a time into the cornflake mixture. When all the chicken pieces are coated, refrigerate them for 30 minutes to help the cornflake coating adhere.
  4. Preheat the oven to 400°F.
  5. Place a deep skillet over high heat, and add the canola oil. When the oil is hot (a tiny piece of chicken dipped into the hot oil will sizzle as soon as it’s added), add half the chicken pieces without crowding the pan. Working in batches, fry the chicken turning the pieces as needed, until they are well browned on all sides, about 10 minutes total. As soon as the chicken breasts are browned, transfer them to a baking sheet.
  6. Transfer the baking sheet to the oven, and bake until the chicken is opaque throughout and the juices run clear, 25 to 30 minutes.
  7. Arrange the chicken on a serving platter. Garnish with the parsley, and serve warm or at room temperature.
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